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Organic Whole Rice Flour / 375g

Cod. 11210037

Organic wholemeal rice flour gluten-free with light and impalpable consistency, perfect, also mixed with other flours, to give softness to the dough.

Senza Glutine
Senza Glutine
Ricco di Fibre
Ricco di Fibre
100% Vegano
100% Vegano
Warning: It may contains traces of Soy

Agricoltura italiana
Scheduled delivery
between the 05/03 and the 08/03.
2,20 €

  • Other Certifications
    Spiga Barrata
    Prodotti Biologici (Reg. CE 834/2007 e Reg. CE 889/2008)
  • Ingredients

    Organic Rice

    Warning: It may contain traces of soy

  • Nutritional Information. Average Nutritional Values per 100 g:

    Average Nutritional Values for 100 g

    Energy 1582 kJ 374 kcal
    Fat 2.90 g
    of which saturates 0.80 g
    Carbohydrates 77.20 g
    of which sugars 0.70 g
    Fiber 3.50 g
    Protein 7.90 g
    Salt <0.01 g

  • Recipe method

    Rice and Quinoa Tart Recipe 

    Mix 200 g of quinoa flour, 250 g of brown rice flour, 50 g of chestnut flour *, and 200 g of butter *. Add 100 g of cold water and knead quickly. Then proceed by adding another 50/100 g of water, always cold, a little at a time until you get a firm ball. Roll out almost all of the dough into a greased and floured 30 cm cake pan. Cover with 350 g of jam * and decorate as desired using the remaining dough. Bake in the oven at 200 ° for 35/40 minutes or until golden brown.

    Vegan Plum Cake Recipe

    Mix 300 g of brown rice flour, 70 g of potato starch *, a sachet of baking powder, and 150 g of chopped almonds. Now add the grated zest of a lemon, 8 tablespoons of sunflower oil, 300 ml of vegetable milk, 4 tablespoons of rice (optional 2 tablespoons of whole cane sugar *). If you like, add 250 g of raspberries to the mixture. Bake in a 22 cm plum cake mold at 180 ° C for 55 minutes.
    * For people intolerant to gluten, it is recommended to choose the ingredient among the products suitable for the celiac's diet.

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